Favorite Teacher

Monday, November 23rd, 2009 | daily

004“We decided you’re our favorite teacher,” Richard (pictured in the center) said to me in the chaotic moments of placing the final items for Chapter Dinner.   So I snapped this terrible picture to capture the tremendous joy I felt at the sentiment.  I love this comment on so many levels, and not so much the “favorite” part as the “teacher” part.  I had put out a Brie en Croute a little earlier and a surprising number of the guys had never heard of this totally cliche appetizer.  And I had been thinking all day about my last blog post, about how much is being hidden from us about our food choices, and about Cookie’s wish for us all to be thankful, and about all the people who contribute their energy to this blog, and just as I was feeling so richly blessed, one of the guys (not pictured) told me he thought the brie had a texture ”like snot.”  And it was just at that moment that precious Richard uttered his words about me being his favorite teacher, saving them all from a cruel fate.

2 Comments to Favorite Teacher

eileen tucker
November 24, 2009

Roasted brussel sprouts! Yum, have you been to whole foods this week! They are so fresh and beautiful on their stalk I wished I had my camera with me. Do you drizzel a little balsamic vinegar on yours? I don’t know the kabocha squash tell me about it and how you prepare it, please. Also the acorn squash were amazing this week. I think I’m going to start taking my camera with me to the produce market. eileen

November 24, 2009

The brussels sprouts I bought were from the farmers’ market. They were tiny…about an inch at most, and because of that, they were sweet with none of that strong cabbagy-ness. I left them plain, they were that good. This was my first time trying the kabocha squash, also from the market. They described it as tasting similar to chestnuts, and it sort of does. It’s my new favorite…very dense flesh, not at all watery. It has a blueish skin. I split it, scooped out the seeds, seasoned it with pepper, garam masala and olive oil and roasted at 400F for 30 min, just until barely tender. Then cubed and tossed with salt and maple syrup.

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